Mix cilantro, garlic, onion, and manchego cheese; fill each pocket with the mixture. Coat the chicken with the spices and a touch of olive oil. Place in a baking dish and bake on 400 for approximately 12-15 minutes, flipping once.

Make the sauce: roast peppers (I do them right on the gas burner on my stove), peel skin off, and chop. I kept some of the seeds because we like heat. Then, heat olive oil in a small pot and saute onions and garlic. Add peppers and broth and bring to a simmer for 1 minute. Transfer to a blender and puree. Return to pot, add cream and bring to a simmer. Season with salt.

Serve sauce over chicken.

I love cilantro, and this chicken was just bursting with the flavor. The sauce had just the right amount of heat to complement the chicken without overpowering it. It was also a very easy dish, about 40 minutes from start to finish including the prep.

Hi — I wanted to let you know about an event I am starting on my blog From the French Kitchen (thefrenchkitchen.wordpress.com). I’ll be “touring” other food and cooking blogs, interviewing the blogger, and making 3 to 4 of your favorite recipes from your blog. I hope you’ll take a look at the information and submit a form to be considered for a “stop” on the tour! Tour Information: tourblogsadmin.wordpress.com

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